Shrimp Fajita Bowls

These Shrimp Fajita Bowls are a tasty and easy dinner that your whole family will love! Served over a bed of cilantro-lime rice with peppers and onions, avocado and salsa.

We love Fajita nights! Chicken Fajitas are a staple in my home, it’s Tommy’s favorite dish to cook (the first dish he ever made me!). These shrimp fajita are a fun twist on the classic dish made all on one sheet pan. You can also serve them over cauliflower rice to keep it low-carb and keto-friendly.

Please welcome Heather who is guest posting for me today! Hi there, I’m Heather K. Jones. I’m a registered dietitian and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating or body image issues—click HERE to sign up for my FREE weight loss workshop available right now!

Traditional fajitas are served with meat, seafood and veggies on a sizzling platter with a stack of warm tortillas and all the Mexican fixings—here, roasted seasoned shrimp, onions and peppers are piled on bed of cilantro-lime rice with avocado and a super-simple salsa. It’s everything you love about fajitas, in one easy-to-make bowl! This dish is my current go-to when time is tight—it’s healthy, delicious and ready in under 25 minutes. Enjoy!

Shrimp Fajita Bowls

These Shrimp Fajita Bowls are a tasty and easy dinner that your whole family will love! Served over a bed of cilantro-lime rice with peppers and onions, avocado and salsa.

Ingredients:

For the shrimp:

1 tablespoon olive oil

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon smoked paprika

½ teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon onion powder

Freshly ground black pepper, to taste

1 pound large peeled, deveined, tail-off shrimp

For the veggies:

2 medium red bell peppers, sliced

1 large red onion, sliced

1 tablespoon olive oil

½ teaspoon kosher salt

Freshly ground black pepper, to taste

For the rice:

3 cups cooked brown rice

2 tablespoons chopped cilantro

¼ teaspoon salt

Juice of ½ lime

For the salsa and topping:

1 cup diced tomatoes

1/3 cup chopped white onion

¼ cup chopped cilantro

Pinch kosher salt

Freshly ground black pepper, to taste

1 small (4-ounce) Hass avocado, thinly sliced

Directions:

Preheat oven to 400 degrees F.

For shrimp:

In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.

Add the shrimp and toss to evenly coat.

Set aside and allow to marinate while you make the veggies.

For veggies:

Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.